Lentil and Pea Soup (Ham Hocks)

Prep Time
Cook Time
3h 30m
Ready In

"Try this hearty soup for supper with chunks of rye bread to dunk, a whole meal in a bowl !"

Original recipe yields 12 servings


  • Serving Size: 1 (347 g)
  • Calories 178.3
  • Total Fat - 3.3 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 9.2 mg
  • Sodium - 274.8 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 10.1 g
  • Sugars - 2.7 g
  • Protein - 15.2 g
  • Calcium - 54.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.3 mg

Step 1

In a heavy (cast iron is best) dutch oven heat oil over medium heat. Add onion and garlic and cook about 5 minutes, stirring until soft. Add remaining ingredients except carrots,celery and lemon slices. Bring to boil.

Step 2

Reduce heat to low, cover pot. Simmer 1 1/4 hours.

Step 3

Add carrots and celery. Bring back to boil then reduce heat and simmer 40 minutes, uncovered. Remove pot from heat.

Step 4

Lift out hocks and bay leaf, discard bay leaves. Cool hocks enough to handle, remove fat and bones. Put meat back in soup. Stir and heat gently.

Step 5

Float a lemon slice on top of each serving.

Tips & Variations

No special items needed.



We really enjoyed this soup! I made some changes, cut the recipe in half, thought I had split peas and didn't. What I did was used 1/2 cup red lentils and tossed in some peas and fresh thyme and sage at the end of cooking. Made it in my cast iron pot on the wood cookstove. A real yummy and comforting soup on this blustery day. Thanks Derf for sharing. Made for Billboard Recipe Tag.

review by:
(3 Mar 2013)